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Images and recipe by Alphafoodie
*Servings 24 mini tarts
These mini vegan raspberry-rose/mint tarts are absolutely delicious & crispy!
INGREDIENTS
For Crust:
- 2 cups almonds
- 2x dates
- 5 tbsp coconut oil
- 5 tsp cardamom
- Pinch of salt
For Filling:
- 1 cup full-fat coconut cream
- 1 cup coconut milk (or your choice of plant-based milk)
- 1/4 cup maple syrup
- 1 tbsp corn starch
- 2 tsp agar
For Pink Filling:
- 1 cup raspberries
- 1 vanilla pot
- 1 tbsp rose water
For Green Filling:
- 1/4 tsp green spirulina
- 1/4 tsp blue spirulina
- 1/8 tsp mint extract
For Decoration (Optional)
- a handful of blueberries
- a handful of dragon fruit balls
- edible flowers
- or any of your favorite fruit or toppings
INSTRUCTIONS
For the base:
- To begin this mini tart recipe, you start by preparing the almond base. To do this you need to blend the almonds in the NutraMilk processor.
- Add the rests of the crust ingredients and mix well until you obtain a uniform sticky mixture ( the dates will create the sticky-ness needed. If, for whatever reason, it isn't quite sticky enough then add one more date).
- Spread the almond base evenly between a 24-shell mini tart tin and smooth it. I used a shot glass to get them levelled and have a little 'crust'.
- This crust is important, as this is where we'll be pouring in our raspberry-rose and mint fillings.
- If possible, chill these in the fridge while you prepare the fillings, as this will help solidify them.
- Although I made two different flavors for the tart filling, I started with the same base ingredients so the first thing I did was to separate everything in half.
For the Mint Filling:
- Begin by heating up the coconut cream and milk in a small saucepan. Stir well till smooth, then add the rest of the ingredients excluding the spirulina.
- Finally, mix a little of the green and blue spirulina until you obtain a color you like. It's better to start with just a dash of each and then add a bit more if needed as they are highly pigmented and you also don't want it to affect the taste at all.
- Note: To reduce lumps in the mix, dissolve the spirulina into a bit of cold water or milk before adding to the rest of the mix.
- While stirring continuously, bring to a slow boil and cook for a few minutes until the mix thickens.
- When the mixture has become thicker, remove from the heat and leave to cool down for 5-10 minutes. Then pour into 12 of the tart cases.
- Once again, these can be placed in the fridge to set.
For the Raspberry-Rose Filling:
- This can be done along-side the green filling or afterwards. Begin by mashing the raspberries and then sieve the mixture to remove the seeds. I used frozen raspberries that I let thaw out a bit, but you can also use fresh ones.
- Heat up the coconut cream and milk in a small saucepan. Stir well till smooth, then add the raspberry purée/juice along with the rest of the ingredients including the corn starch and agar.
- While stirring continuously, bring to a slow boil and cook for a few minutes until the mix thickens.
- When the mixture has become thicker, remove from the heat and leave to cool down for 5-10 minutes. Then use to fill the remaining tart cases.
- Then place these into the fridge again till completely set.
- Decorate with blueberries, dragon fruit balls and edible flowers or with your own favorite toppings and enjoy these delicious little mini vegan tarts!
- These are best eaten on the day they're made. However, if you have leftovers, they can be kept in the fridge in an airtight container for 2-3 days.
See full recipe and tips here: https://www.alphafoodie.com/mini-vegan-tarts-raspberry-rose-mint/
